I’ve been wanting to make this cake since I saw it on Smitten Kitchen. Last week’s sauteed cinnamon apples were a quick attempt at getting that taste, but nothing beats the entire cake. This cake has a lot of apples, so you really get that great taste, and since the apples are in chunks, you get a great texture. Make sure you use a tube pan, not a Bundt pan, or your pan will be too small for your cake. Serves 12.
6 apples, peeled, cored and cut into chunks (I used Ida Reds, but you can use any sweet, crisp red apple)
1 T cinnamon
5 T sugar
2 3/4 c all-purpose flour, sifted
1 T baking powder
1 t salt
1 c vegetable oil
2 c sugar
1/4 c orange juice
2 1/2 t vanilla extract
Preheat oven 350 degrees. Grease a tube pan. Toss apple chunks with cinnamon and 5 T sugar and set aside. In a large bowl, combine sifted flour, baking powder, salt and sugar. In a medium bowl, combine vegetable oil, orange juice and vanilla and whisk together. Add wet ingredients to dry ingredients and mix together with an electric mixer. Add eggs, one at a time, until all are added and incorporated into batter. Layer half of apples in bottom of tube pan, then top with half of batter. Put remaining apples on top of batter and top with remaining batter. Bake for 1 1/2 hours, until a cake tester comes out clean.